Smoked Corned Beef Brisket

4.42 from 104 votes

With this recipe, smoked corned beef brisket is almost as easy as opening the package and pouring yourself a beer.

Prep Time30

Cook Time6

Total Time6 30

Course: Main Course

Cuisine: American

Servings:

Heat Smoker: Light your coals until they are amber and start to ash. Add hickory wood chips and adjust your grill to reach 275F. Add a pan of water or beer off to the side of the coals.
Season: Remove the corned beef from the package. Rinse. Pat dry. Rub with provided seasoning pouch.
Smoke: Place on the grill over indirect heat. (Coals should not be directly under the meat). Cook until the internal temperature reaches 160-170F degrees. Spritz occasionally with water or beer. This will take around 3 hours.
Wrap: Place the brisket on two sheets of butcher paper or aluminum foil. Spritz with more water or beer and wrap tightly.
Finish Cooking: Return the wrapped brisket to grill. Cook until it reaches 205F degrees for a flat cut or 210F degrees for a point cut. This will take another 2-3 hours.
Rest: Wrap the brisket in a towel and place it in a cooler without ice. Let the meat rest for 30 minutes to an hour with the lid closed.
Slice: Slice the meat against the grain. If you smoked a point cut, you can also shred the meat.

If your packaged brisket didn't come with a seasoning packet, you can use my Homemade Pastrami Rub.

Packaged corned beef briskets come in both flat cut and point cut. The point meat has more fat and flavor. The flat is leaner.